- 3/4 pound fresh or dried thin Asian egg noodles or capellini
- 1 tablespoon vegetable oil
- 2 teaspoons Asian (toasted) sesame oil
- two 1/8-inch-thick slices of fresh gingerroot, flattened with the flat side of a heavy knife
- 1 1/2 tablespoons Scotch
- 2 teaspoons cornstarch
- 1 pound medium shrimp (about 25), peeled, deveined, rinsed, and squeezed dry gently in a kitchen towel
- 10 dried Chinese black mushrooms or dried shiitake mushrooms, soaked in 1 1/2 cups hot water for 20 minutes
- 2 1/2 tablespoons cornstarch
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons Scotch
- 1 teaspoon sugar
- 1 teaspoon Asian (toasted) sesame oil
- 8 tablespoons vegetable oil
- 3 tablespoons minced scallion
- 1 1/2 tablespoons minced peeled fresh gingerroot
- 1/2 pound snow peas, each trimmed and cut diagonally into 3 pieces
- available at some Asian markets
- In a kettle of salted boiling water cook the noodles until they are al dente, drain them well, and in a bowl toss them with the oils. Spread the noodles evenly in an oiled 13- by 9-inch metal baking pan, smoothing the top, and let them cool, uncovered.
- In a small bowl pinch the gingerroot in the Scotch, stir in the cornstarch, the shrimp, and a pinch of salt, and let the shrimp marinate for 20 minutes. Discard the gingerroot.
- Drain the mushrooms, reserving the soaking liquid, discard the stems, and quarter the caps. Let the soaking liquid settle, pour 1 cup of it into a bowl, discarding the remaining liquid, and stir in the cornstarch, the broth, the soy sauce, the Scotch, the sugar, and the sesame oil.
- Preheat the broiler. Brush the top of the noodle cake lightly with 1 tablespoon of the vegetable oil and broil it under the broiler as close to the heat as possible for 5 to 7 minutes, or until it is crisp. Invert the noodle cake onto an oiled baking sheet, brush it lightly with 1 tablespoon of the remaining vegetable oil, and broil it for 5 to 7 minutes more, or until it is crisp. Keep the noodle cake warm in a 250°F. oven.
- In a wok heat 4 tablespoons of the remaining vegetable oil over high heat until it just begins to smoke and in it stir-fry the shrimp mixture for 1 to 2 minutes, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain and discard the oil in the wok.
- In the wok heat the remaining 2 tablespoons vegetable oil over high heat until it is hot but not smoking and in it stir-fry the scallion and the minced gingerroot for 15 seconds. Add the mushrooms and stir-fry the mixture for 30 seconds. Stir the broth mixture, add it to the wok, and simmer the mixture, stirring, for 1 minute. Add the shrimp and the snow peas and simmer the mixture, stirring, for 1 minute, or until the shrimp are heated through. Slide the noodle cake onto a platter, cut it into 6 servings, and pour the shrimp mixture over it.